The Best French Baguette

45 min

Easy

4

A Warm and Crusty Baguette is Transformative The scent of warm baguettes wafting through Tunisian neighborhoods from the local fresh from the oven. crispiness of a classic baguette. This khobz (خبز bread) recipe is one you will go to time and time again as it has been a staple in our home for years. We recreate that same familiar and memory-inducing smell each time we bake this perfect baguette recipe that we are transported right back to the comfort of our memories. Mastering the art of the Tunisian baguette is a delightful journey that combines tradition with technique. Follow these tips and tricks to create a crispy, golden-brown masterpiece that transports your taste buds to the vibrant streets of Tunisia. Enjoy the authentic flavors of North Africa right from your own kitchen!

Ingredients

AmountIngredient
1.5 tsp sugar
1.5 tsp salt
1.5 tsp active yeast
1 cup water, warm
580 grams all-purpose flour
oil for bowl
water for brushing
Tips and tricks!
  • Use Unbleached All-Purpose Flour: Opt for unbleached all-purpose flour to achieve the best texture and flavor in your baguette.
  • Steam for Crispy Crust: Adding steam during baking creates a crisp crust. Place a pan of hot water in the oven or spritz water onto the baguettes.
  • Allow Time to Raise: Allowing the dough to rise slowly enhances the baguette’s flavor and texture.
  • Sharp Scoring Knife: A sharp knife ensures clean and beautiful scores on the baguette’s surface.
  • Use a Baguette Pan: This pan will keep the desired shape of the baguette.

Do like this

StepDescription
1 Activate the Yeast: In a bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy. This ensures your yeast is active and ready to work its magic.
2 Mix the Dough: In a large mixing bowl, combine the activated yeast mixture with flour and salt. Knead the dough until it forms a smooth and elastic consistency.
3 First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until it doubles in size. This slow rise enhances the flavor and texture of your baguette.
4 Shape the Baguette: Divide the dough into three equal parts. Roll each part into a rectangular shape and then fold it into a log, sealing the edges. Place the logs on a parchment-lined baking sheet.
5 Second Rise: Cover the shaped dough with a damp cloth and let it rise for another 30-45 minutes. Preheat your oven to 450°F (230°C) during this time. For an extra crispy crust, place a pan of hot water in the oven to create steam during the pre-heat and throughout the bake.
6 Score the Dough: Score the tops of the baguettes with a sharp knife. This not only adds a decorative touch but also helps the baguette expand while baking.
7 Brush with Olive Oil: Once out of the oven, brush the baguettes with a thin layer of olive oil for added shine and flavor.
8 Bake to Perfection: Bake the baguettes in the preheated oven for 20-25 minutes or until they achieve a golden-brown crust. Allow them to cool slightly before slicing.

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